Combine the sugar, lemon juice, and add the vanilla bean pod and the seeds in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.
Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (Keep one in the freezer.)
Remove the vanilla bean pod. Pour strawberries in vanilla syrup carefully into canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.
The best use for breakfast with pancakes, waffles or simply put it on a top of the ice cream.